Baked figs with pancetta and gorgonzola

Growing up we had our very own fig tree in the back yard. Back then I certainly did not appreciate figs like I do today. When they are at their peak, the flavour is incredibly sweet. Paired with pancetta and gorgonzola you can’t go wrong.

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Serves 6

For the figs

  • 12 fresh figs (not too ripe)
  • 100g gorgonzola dolce latte
  • 12 thin slices pancetta
  • Balsamic vinegar
  • Toothpicks


For the salad

  • 1 pear, cut into strips
  • 60g walnuts, roasted and chopped
  • ½ cup radicchio leaves, torn
  • ½ cup endive leaves, torn
  • 2 tbsp lemon juice
  • 6 tbsp extra virgin olive oil
  • 1 tbsp aged balsamic vinegar to serve
  • Salt and pepper


To prepare the figs, cut a criss-cross in the centre from the top of the fig to the base, ensuring the fig remains in one piece. This will open the fig so you can place about a teaspoon of gorgonzola inside each one.

Once the figs have been filled, wrap a slice of pancetta around the fig and secure with a toothpick.

Heat the grill on the highest setting, then cook the figs until the top becomes crispy and the gorgonzola has melted.

For the salad, combine all of the ingredients, then divide onto six plates. Place the figs on top, then drizzle with some balsamic vinegar and serve.

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